Chickpea-Curry Puree Soup Recipe
I keep making healthy soups. Today I made a soup-mashed chickpeas and sun-dried tomatoes with curry, thyme and rosemary for lunch. Come in!
Servings
2
Cook Time
105minutes
Servings
2
Cook Time
105minutes
Ingredients
For chickpeas:
For soup:
Instructions
  1. The cooking time of the soup to give without soaking the chickpeas. Chickpeas need to be soaked overnight. It will swell and increase in size. In the morning, drain the water, pour fresh and put it on the stove for 1 hour. Do not add salt! I like fresh soups and purees, so I will cook them only for 2 servings. I will take the broth after cooking the chickpeas 750 ml and a glass with a capacity of 250 ml of ready-boiled chickpeas. Poured the broth into a small saucepan high, it will be convenient to purify the soup. Put 1 Cup of cooked chickpeas in it and put it back on the fire. I put the remaining chickpeas in the dishes and put them in the refrigerator. I’ll make a salad with it later.
  2. Dried tomatoes removed from the oil and put on 2 layers of paper towels, so that the oil is slightly absorbed. Cut smaller slices and sent to the pot to chickpeas, where the soup will continue to cook. Cook more chickpeas with dried tomatoes for about 20 minutes, until the tomatoes are soft.
  3. I’ll make soup dressing. I won’t fry it, but I’ll cook the vegetables later. Cut vegetables at random, they will be mashed. In a saucepan, I poured olive oil 2 St. l. You can replace it with sunflower oil, but it is tastier with olive oil. Warmed it up and spread the chopped garlic. After a minute, the onion, simmer it until soft and spread the carrots. Cover with a lid and simmer until almost ready. Put spices: curry; thyme; rosemary. Stir, cover again and simmer for another couple of minutes.
  4. We send the vegetables to the pot, where the tomatoes have already cooked and become soft. Our vegetables are also almost ready, we cook until the carrots are ready. Salt the soup. Remove from the heat, put a couple of spoons of chickpeas and vegetables in a saucer for the design of the soup to serve. Purify with an immersion blender. Put back on the fire and bring to a boil. Soup is ready!
  5. Pour on plates. In the center, spread the vegetables with chickpeas and decorate with coriander leaves or other herbs. Useful aromatic soup-puree with a rich tomato and spicy taste!
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